We’ve added honey and coconut to the classic lemon delicious pudding to make it even more special. Dig in for a delightful dessert that’s not too heavy but just warming enough to be enjoyed at any time of year.
All the bright flavours of lemon with a hint of coconut and honey in a moist and fluffy pudding. There’s nothing more delightful than breaking through the cake-like top of a self-saucing pudding to reveal the hot, oozing centre within.
Looking for more lemon desserts or more pudding recipes?
Ingredients
Method
1.Preheat oven to 180°C. Grease six 1-cup (250ml) ovenproof dishes.
2.Place butter and honey in a large saucepan; stir over low heat until just melted and mixture is combined. Stir in rind, caster sugar and yolks, then sifted flour and juice. Gradually stir in milk, coconut and cardamom; the mixture should be smooth and runny.
3.Whisk egg whites in a small bowl with an electric mixer until soft peaks form; fold into lemon mixture, in two batches.
4.Place ovenproof dishes in a large baking dish; divide lemon mixture into dishes. Add enough boiling water to baking dish to come halfway up sides of ovenproof dishes. Bake puddings for 25 minutes or until top is firm to touch.
5.Meanwhile, whisk cream and extra honey in a small bowl until soft peaks form.
6.Serve hot puddings immediately, dusted with sifted icing sugar, topped with spoonfuls of honey cream, and sprinkled with nuts.
